LENTIL SALAD
Spoon this cool lentil salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
- Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
- In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.
Nutrition Facts : Calories 386 g, Fat 15 g, Protein 24 g
LENTIL, ONION AND CUCUMBER SALAD
I've found that this actually works better with canned lentils, instead of fresh. Also best to make the day ahead.
Provided by AmandaInOz
Categories Lentil
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix lentils, yogurt, cumin, onion and cucumbers in a bowl.
- Add salt and cilantro to taste.
- Refrigerate for 6-8 hours before serving.
Nutrition Facts : Calories 385, Fat 4.3, SaturatedFat 1.7, Cholesterol 8, Sodium 37.3, Carbohydrate 63.2, Fiber 10.9, Sugar 4.3, Protein 26.6
LENTIL SALAD
My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!
Provided by Ali
Time 40m
Number Of Ingredients 11
Steps:
- Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
- Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
- Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
- Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.
LENTIL & TOMATO SALAD
Lentils are a substantial and healthy base to this fresh salad with onion, mango chutney, coriander, greens and tomatoes
Provided by Jane Hornby
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 11
Steps:
- Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
- Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.
Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium
LENTIL-WALNUT SALAD
This is a healthy, nutty lentil salad with great flavor and an appealing crunch from the walnuts and green onions. Keep it vegetarian by using vegetable broth if you wish. It's one of my favorites, and tastes best at room temperature.
Provided by EdsGirlAngie
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook lentils with onion half, cloves, broth and thyme until tender but NOT mushy (check after about 25 minutes).
- In a large bowl, combine vinegar, garlic, green onions and oils.
- When lentils are done, drain and immediately pour dressing over the hot lentils (it's important to do this while lentils are hot).
- Season with salt and (lots) of black pepper; combine thoroughly, then cover and refrigerate overnight.
- Just before serving add the walnuts; finish by adding a little more white wine vinegar or walnut oil if you like and garnish with flat-leaf parsley and more black pepper.
Nutrition Facts : Calories 449.9, Fat 28.5, SaturatedFat 3, Sodium 7.8, Carbohydrate 35.8, Fiber 17.1, Sugar 2.8, Protein 16.4
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